1. Make the compote: heat a medium skillet over medium heat. Add the diced apple, lemon juice, brown sugar, and cinnamon and stir to combine.

2. Cook until the apples start to soften and release their juices, about 2 minutes. When the pan starts to look dry, add 2 to 3 tablespoons water, cover, and steam for 3 to 5 minutes, until the water is mostly cooked off. If the apples are not yet tender, add another splash of water and cook 1 to 2 minutes more. Set aside to cool slightly.

3. In a large bowl, whisk the Greek yogurt, oil or melted butter, granulated sugar, egg, vanilla, and cinnamon until smooth.

4. Sprinkle over the baking powder, baking soda, and salt and whisk to combine. Fold in the white whole wheat flour until just combined. The batter should still be a bit lumpy and quite thick. Let the batter rest for 5 to 10 minutes.

5. Heat a medium skillet over medium heat and add a generous knob of butter. When it melts, add a slightly heaping 1/2 cup of batter. Immediately top with 2 to 3 tablespoons of apple compote, pressing slightly so it sticks.

6. Cook for 2 to 3 minutes, until the bottom is golden brown and the top is matte with a few bubbles. Reduce the heat to medium-low if the pancake browns too fast underneath.

7. Nudge a spatula under the pancake and flip it confidently. A few chunks of apple and batter may splatter out, which is normal because the pancake should not be cooked through yet. Nudge any splatters back into place, cover with a lid, and turn the heat to medium-low if you have not already. Cook 1 to 2 minutes, until golden on the bottom.

8. Serve warm with powdered sugar, more yogurt, maple syrup, any leftover apples, or a powdered sugar glaze if you like.