2 eggs
2/3 cup vegetable oil
1/3 cup pumpkin puree
1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon baking salt
1/4 cup vegetable oil
1 1/2 cups mashed sweet potato
2 teaspoons salt
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch square baking pans. Mix together egg, oil and pumpkin. Stir in flour, baking powder, baking soda, baking powder, baking soda and baking salt. Beat together salt and pumpkin until just blended.
Spoon pumpkin mixture into prepared pans. Bake in preheated oven for 30 minutes. While pancakes are baking, melt butter and chocolate syrup in 1/2 cup of vegetable oil in a large saucepan. Mix the pumpkin mixture with the chocolate syrup until well blended; stir into the pancakes. Sprinkle bottom of prepared pans with chopped walnuts and spread evenly with spreading chocolate mixture. Secure with toothpicks. Cool in pans overnight. Serve warm.