Prepare the Pancake Batter:

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
2. Combine the Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter until well combined.
3. Add the Cheese and Chives: Stir the shredded cheese and chopped chives into the wet ingredients.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick, but not too dry. If it’s too thick, add a little more milk until you reach your desired consistency.

Cook the Pancakes:

5. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
6. Cook the Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Spread the batter into a round shape, and cook until bubbles start to form on the surface (about 2-3 minutes).
7. Flip the Pancakes: Flip the pancakes carefully and cook for another 1-2 minutes on the other side, until golden brown and cooked through.
8. Repeat: Continue cooking the pancakes, adding more butter or oil to the pan as needed, until all the batter is used up.

Serve and Garnish:

9. Serve the Pancakes: Stack the pancakes on a plate and garnish with fresh chives.
10. Top with Sour Cream or Yogurt: Add a dollop of sour cream or Greek yogurt for a creamy finish.
11. Optional Sweetness: Drizzle a little honey or maple syrup on top for a sweet and savory contrast, if desired.