Devilishly Yummy Kabocha Pancakes

I hardly ever make pancakes, but I've wanted to try these ever since I saw them about six months ago on Ben's blog, A Decadent Conspiracy. I had half a squash in my refrigerator last weekend, so I finally got the chance to make them as a nice Saturday breakfast. They were so ...devilishly yummy!

I roasted the squash with a tiny bit of raw sugar and a drizzle of oil until it was soft and carmelized and then pureed it. I also topped the pancakes with candied pumpkin seeds-- they were caramel-y, salty and spicy and a great contrast to the soft, sweet pancakes. The recipe for the pumpkin seeds is from one of my favorite cookbooks, Sunday Suppers at Lucques. They would also be great on soup (which was what the cookbook intended them for) or just as a snack.
Of course, you don't have to be as complicated as I was. I think these would be great with canned pumpkin puree and a few chopped pecans on top. And then they would really only take 5 minutes to whip together!

I had to add a bit more soymilk than the original recipe called for. This made 9 pancakes, which would be a hearty breakfast for 2.

Salty-Sweet Candied Pumpkin Seeds

1/2 cup pumpkin seeds (or the seeds from one squash)
2 tsp margerine
1 tbsp turbinado sugar (or just use regular granulated)
1/4 tsp cumin
generous pinch each of ground cinnamon, paprika, and cayenne pepper
1 tsp honey (or agave)
Kosher salt

Melt the butter in a small pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well and cook a few minutes, until just after they begin to pop and color slightly.

Turn off the heat, and wait 30 seconds. Add the honey, tossing well to coat the seeds. Spread on a plate and let them cool.