In a large mixing bowl, combine the flours, sugar, salt. In a large measuring cup OR small mixing bowl, stir together the yeast and warm water. Add this mixture into the large mixing bowl. With a rubber spatula, mix until dough forms.

Loosely cover the dough with plastic wrap and let it rise at room temperature for about 1 hour.

In a small bowl, mix together the chopped apples, lemon juice, lemon zest, brown sugar, white sugar, cinnamon, nutmeg, salt and cheddar cheese. Set aside.

Roll the dough out onto a lightly floured surface. Divide the dough into 8 equal parts.

The dough is really sticky so lightly dust each portion of dough. Also dust your palms with flour. Take one portion of dough and gently flatten it to about a 5-inch diameter circle. Place about 1/4 cup of the apple mixture in the center of the dough. Carefully pull the edges of the dough to the center and pinch to secure. Make sure there are no holes. Place onto a baking sheet that has been dusted flour. Repeat for the remaining portions of dough.

Heat 1/4 cup cooking oil in a 9-inch diameter non-stick or cast iron skillet over medium-low heat. Place the stuffed dough into the skillet. Gently and carefully press down on the dough to flatten as it cooks. Let cook for about 3 minutes or until a light golden brown. Carefully flip over and gently flatten with your spatula as it cooks. Let cook for another 3 minutes until golden brown.

Place pancake on a baking rack lined with paper towels. Repeat the above step for the remaining pancakes.

Serve hot!