Grate the apple on a medium box grater. If you have a lemon, squeeze a little juice over the top to prevent browning. Skip it if you don't — the cinnamon will color the pancakes anyway.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cinnamon, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the egg, buttermilk, and melted butter.

Whisk the dry ingredients into the wet ingredients until just combined, then gently fold in the grated apple. Do not overmix.

Heat a large sauté pan over medium heat with a small pat of butter or a generous spray of ghee cooking spray.

Cook a tester pancake first. Pour or scoop ½ cup batter into the center of the pan. Cook until bubbles appear and pop in the center, then flip and cook 1 to 2 minutes more, until the pancake springs back when pressed lightly and is golden brown on both sides. Adjust heat as needed: lower it if the pancake browns before bubbles pop, raise it slightly if the batter is still wet after 3 minutes.

Add more butter or spray as needed, then scoop ½ cup portions of batter onto the pan, cooking 3 at a time in a 12-inch pan or 1 to 2 at a time in an 8 to 10-inch pan. (A countertop griddle works well here too.) Cook the same way as the tester, flipping when bubbles pop in the center and finishing 1 to 2 minutes on the second side.

Serve warm in a stack with maple syrup and apple compote.