We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables		Diabetic, Breads/bm	24	Servings

INGREDIENTS

1		Egg
1	c	Milk
1/2	c	Cooked or canned pumpkin
3/4	c	Unbleached white flour
3/4	c	Whole wheat flour
2	ts	Baking powder
1	tb	Sugar
1/4	ts	Ground cinnamon
1/8	ts	Ground nutmeg
1/8	ts	Ground ginger
2	tb	Vegetable oil

INSTRUCTIONS

Combine all the ingredients in a mixing bowl and stir just until
blended. Pour the batter onto a hot griddle that has been lightly
oiled. Flip the pancakes over when bubbles break around the edges.
Serve hot with rum-flavored fruit sauce from the Holiday file.
1 four-inch pancake without sauce - 98 calories, 1 bread, 1/2 fat
exchange 15 grams carbohydrate, 3 grams protein, 3 grams fat 58 mg
sodium, 96 mg potassium, 24 mg cholesterol
Source:  Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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