Sift the flour and salt into a large mixing bowl.

In a jug, whisk together the milk and egg.

Make a well in the centre of the flour and gradually add the contents of the jug, whisking as you go, to make a smooth batter.

Fold in the cheese and chives.

Put the butter and oil for cooking the pancakes in a small saucepan and heat until the butter is melted. Take off the heat.

Heat either a large frying pan or a griddle to medium hot.

Brush the pan or griddle with a light coating of the butter and oil: it will sizzle immediately when hot enough.

Add 1 level or rounded tablespoon of batter per pancake depending on how large you'd like them. Add as many as will fit with space between for spreading.

Tip: you may want to cook a test pancake first then adjust the temperature if necessary before cooking the rest.

Cook until a few bubbles appear around the edges of each pancake and the underside is golden brown (approx 2½ minutes: cook another 30 seconds if necessary) then turn over and cook the other side (2 - 2½ min).

Tip: if the pancake isn't ready to turn after 3 minutes, you may need to increase the heat a little.

Wrap the cooked pancakes in a clean tea towel to keep warm while you use up the rest of the batter to make more, lightly greasing the pan or griddle each time.

Serve warm with butter and a sprinkling of extra cheese if liked.

Can be stored in the fridge for 2 - 3 days or frozen.

See Recipe Notes below for reheating tips.