Blueberry Lemon Poppyseed Pancake Balls and Breakfast Kabobs

🧂 Ingredients

• Oil for frying
• 2 cups Krusteaz Protein Buttermilk Pancake Mix [www.krusteaz.com?utm_source=eat move make &utm_medium=blog&utm_campaign=2018-BakersDozen&utm_content=eatmovemakeprotein]
• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon poppy seeds
• ½ teaspoon lemon extract
• ½ teaspoon lemon zest
• ½ cup blueberries
• 12 strips bacon, cooked until done but not crisp, then rolled up.
• 6 breakfast sausage links, cooked and halved
• fresh pineapple, cut into chunks
• small strawberries or large strawberries, halved
• ¼ cup Powdered sugar
• Maple syrup, optional

Instructions

• 1 Preheat oil to 350 degrees in electric fryer or large pot.
• 2 Drop about 1-1/2 tablespoonfuls of dough into oil. I use this cookie scoop
  [https://amzn.to/2IJrDeU]. Let cook for 3-5 minutes until golden brown and crisp
  on the outside. Scoop out individually with a slotted spoon and let drain on
  paper-towel-lined plate. As you pull one out, add another until you've got 18
  cooked pancake balls. 
• 3 Using a 12-inch wooden skewer [https://amzn.to/2ZncaH5], thread three pancake
  balls, 2 bacon rolls, 2 sausage halves, 2 strawberries and 2 pineapple chunks
  onto each one in any order. Dust pancake balls with powdered sugar. Serve
  immediately with warm maple syrup.
• 4 In large bowl, mix together Krusteaz Protein Buttermilk Pancake Mix, water,
  sugar, poppy seeds, lemon extract and lemon zest just until combined. Fold in
  blueberries. 

Nutrition Info