Sift the self-raising flour and salt into a large mixing bowl. Make a well in the center.

Whisk together the milk and egg until smooth. Pour into the well created in the flour and stir gently.

Fold in the grated Cheddar, Parmesan, and chives until evenly distributed.

Melt the butter and oil together in a saucepan over low heat.

Preheat a non-stick frying pan or griddle over medium heat and grease with the melted butter and oil.

Scoop the batter onto the cooking surface, leaving space between each pancake. Cook until bubbles form.

Flip the pancakes and cook until golden brown on both sides.

Repeat cooking with remaining batter, greasing the pan as needed.

Serve warm with toppings of your choice.