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1. Place the flour, sugar, salt, baking soda and baking powder in a medium-size mixing bowl and stir to combine.
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2. Place the melted butter and the egg yolk in a small bowl and whisk to blend. Add the buttermilk, milk and the egg white and whisk thoroughly to combine.
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3. Pour the egg mixture into the dry ingredients and mix until combined, but do not overwork. The batter should be quite think and very lumpy.
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4. Heat a griddle over high heat until very hot (a drop of water should sizzle on contact). Lightly grease the griddle with a small amount of oil, then lower the heat to medium. Using a 1/4-cup measure, pour the batter onto the griddle. Don't crowd the pancakes; you want the batter to spread comfortably, leaving enough room between the cakes to be able to turn them easily.
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5. Cook the pancakes until they begin to firm up and bubble appear on the surface (watch closely; sometimes the cakes firm up before the bubbles show up), 2 to 3 minutes. Use a spatula to lift a pancake to check its bottom side; if it's nicely browned, slide the spatula all the way under and flip the cake. Check all pancakes before flipping.
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6. Continue cooking the pancakes until the second side is nicely browned, about 1 minute more.
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7. Serve the pancakes immediately with the syrup, if desired.
