Sift together the self-raising flour and salt into a large mixing bowl. In a separate jug, whisk the milk and egg until combined, then gradually pour into the dry ingredients, stirring gently until a smooth batter forms.

In a medium saucepan, melt a tablespoon of butter and mix in a splash of oil over low heat. Heat a non-stick frying pan over medium heat and brush with the butter-oil mixture.

Drop dollops of the pancake batter onto the hot surface, spacing them about an inch apart. Cook for about 2.5 minutes or until bubbles form, then flip and cook for another 2 to 2.5 minutes until browned.

Transfer the pancakes to a clean tea towel, wrapping them loosely to keep warm. Adjust heat if necessary to avoid overcooking.

Serve warm, garnished with butter and extra grated cheese. Optionally, add yogurt or sour cream for a tangy contrast.