In a large mixing bowl, sift together the self-raising flour and salt. In a separate jug, whisk the milk and egg until combined. Pour the egg mixture into the flour, stirring gently until smooth and lump-free.

Fold in the mature Cheddar and Parmesan cheese, along with the chopped chives. Use a spatula to gently incorporate these ingredients without overmixing.

Melt butter mixed with a splash of oil in a medium saucepan over medium heat. Heat a non-stick frying pan or griddle on medium-high until hot.

Drop dollops of batter onto the heated pan. Cook for approximately 2.5 minutes or until small bubbles form and the underside is golden brown.

Carefully flip the pancakes and cook for an additional 2-2.5 minutes until golden brown.

Transfer cooked pancakes to a plate and cover with a tea towel to keep warm while you cook the remaining batter.