In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.

Separate egg, reserve egg yolk in small bowl. Place egg white in a medium small bowl and whisk until soft peaks are formed.

Add the egg yolk, yogurt, milk, and melted butter, and stir until just incorporated.

Gently fold egg white into batter.

Heat a 10-inch or 12-inch cast-iron or nonstick skillet over medium flame until a drop of water sizzles when it hits the pan. Lightly grease the skillet with butter (or flavorless vegetable oil), or if using a non-stick pan, forego greasing.

Use a measuring cup or a large ice cream scoop to drop 1/4 cup batter onto the pan.

When the edges of the pancake look dry and bubbles begin to form in the center, approximately 2 minutes, flip and cook on the second side until lightly golden, 1 to 2 more minutes.

Remove to a plate and repeat with the remaining batter. If desired, use an ovenproof plate (or a metal rack on a baking sheeand place the finished pancakes in the oven on its lowest heat setting to keep them warm while you cook the rest.

Serve immediately, with butter and maple syrup.