In a large mixing bowl, add 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together.

In a separate bowl, beat 1 large egg, then stir in 1 cup of milk and 2 tablespoons of melted unsalted butter until smooth.

Pour the wet mixture into the dry ingredients and gently fold until just combined.

Fold in 1 cup of shredded cheddar cheese and 1/4 cup of finely chopped fresh chives.

Preheat a non-stick skillet over medium heat for about 3 minutes and lightly grease it with butter or oil.

Spoon approximately 1/4 cup of batter onto the skillet for each pancake, cooking for about 2 minutes until bubbles form.

Once golden brown, turn them and cook for an additional 1-2 minutes until cooked through.

Transfer the pancakes to a warm plate and cover with a towel to keep them cozy. Serve warm with sour cream or extra chives.