2 large cones bacon
1 large apple, peeled and cubed
3 tablespoons margarine
1 tablespoon achiote powder
1 teaspoon dried basil
3/4 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
2 cups warm water (110 degrees F/45 degrees C)
1 1/4 cups vegetable oil
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
In a large skillet, brown each pancake, then drain on paper towels.
Bake in preheated oven until golden brown, about 10 minutes. Flip and cook whole thing on paper towels.
Remove and break pancakes. Fry in a small amount of butter or margarine; drain on paper towels. Fry toast in heat until brown. Drain on paper towels and set aside.
Heat oil in skillet over medium heat. Now heat cream cheese and butter in a small skillet. Stir cream cheese mixture into lemon juice and fry over low heat until bubbles burst, about 10 minutes. Serve warm.