1 c. pancake mix (any brand)
1 egg
1 tbsp. butter
1 c. milk
2 barely ripe bananas
3 tbsp. butter

Mix batter according to package. Cut bananas in 1/4 inch slices. Heat butter/butter in a skillet. Drop by large spoonfuls. Lay 4 pieces banana on each pancake. Cook until bubbly. Flip. Cook for 2-3 more minutes. Keep warm in low oven until all pancakes are done. Top with Pineapple Sauce.

1 c. pineapple juice
Juice from 1/2 lemon
1/2 c. sugar
1 tbsp. cornstarch
2 tbsp. sherry
1 tbsp. butter

Put juices in saucepan. Add sugar. Bring to a boil. Mix cornstarch and sherry. Stir into sauce, until thick and clear. Stir in butter. Pour over pancakes.

Serves 4.