Rinse the wild raspberries and leave to drain on colander.

Melt the butter in a small pot and set aside to cool down.

In a large bowl, mix together the flour, baking powder, soda powder salt and sugar. In a separate bowl combine kefir, eggs and melted butter. Now, add the dry ingredients from one bowl to another and mix all together until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Now, place the wild raspberries on the liquid side of the pancake. Brown the pancakes on both sides and transfer on a plate.

I usually stack them up and serve warm with maple syrup.