In a bowl, combine the flours, sugar, baking powder and salt. Set aside.
In a large bowl, whisk together the eggs and milk. Add the dry ingredients and whisk until smooth. Stir in the melted butter.
In a large non-stick skillet lightly brushed with butter, cook two pancakes at a time over medium heat, using about ¼ cup (60 ml) of batter for each and spreading each pancake into a 5-inch (12-cm) disc. Cook for about 1 minute 30 seconds on each side. Keep warm on a plate.
Serve two pancakes per person. Garnish with the leeks and smoked salmon.
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