In a medium mixing bowl, whisk together 1 cup of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until evenly mixed.

In a separate bowl, crack in 1 large egg and pour in ¾ cup of milk. Whisk together until well combined and frothy.

Gently pour the wet mixture into the dry ingredients. Using a spatula, stir until just combined, ensuring to keep a few lumps.

Fold in 1 cup of shredded cheese and ¼ cup of chopped chives into the batter, ensuring not to overwork it.

Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt and bubble.

Pour a ladleful of pancake batter onto the skillet. Cook for about 2-3 minutes, then flip and cook for another 2-3 minutes.

Once cooked, stack the pancakes and serve with a dollop of sour cream or a drizzle of honey.