4 slices bacon
2 bananas, sliced
1/4 cup margarine
1 pinch ground black pepper
1 1/2 tablespoons lemon juice
1/3 cup packed brown sugar
1 egg
1 (18 ounce) can pineapple juice concentrate
1 1/2 cups margarine
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons lemon juice
Cut each strip of bacon into 4 slices, leaving 2 bacon strips. Remove bacon from bacon grease.
Heat butter in a large saucepan over medium-high heat. Add bacon, bananas and margarine. Cook until bacon is browned and crisp, about 5 minutes. Remove bacon from skillet and set aside to cool. Stir brown sugar, egg and pineapple juice into bacon grease.
Mix the margarine, brown sugar and lemon juice into bacon grease. Cook, stirring constantly, until margarine is melted. Remove bacon from skillet and set aside to cool.
Stir margarine mixture into pineapple juice concentrate. Slowly pour into skillet, stirring occasionally until thoroughly mixed. Pour mixture over pancakes and serve hot.