In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.

Add yolk mixture to dry mixture and stir gently until barely combined.

Give the egg white a quick whisk with a fork, then gently stir it into the remaining batter. Stop before the batter smooths out! Lumpy bumpy pancake batter is good!

Preheat an electric griddle to 375 degrees or heat a large non-stick pan over medium heat. Drop mixture by the half cup full onto the preheated pan. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles begin to pop, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees.

Meanwhile, saute the apples. Toss the apple chunks with the lemon juice, sugars, cinnamon, and salt.

Melt the butter in a large cast iron skillet or other pan over high heat. Add half of the apple mixture and fry undisturbed for a few minutes, or until the bottom begins to brown. Stir and continue to cook until the sugar mixture is a deep caramel color and apples are tender but not mushy (about 5-6 minutes total).

Serve the pancakes warm, topped with apples and covered in either real maple syrup or cider syrup.