1-1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt
1 teaspoon sugar
4 tablespoons vegetable oil, divided in half
1-1/3 cups milk
1 cup milk chocolate chips
5 eggs, lightly beaten, plus 2 eggs
1 cup milk
1 cup heavy cream
1/4 cup white sugar
1 teaspoon vanilla extract
Powdered sugar
Grease a 9-by-13 casserole dish lightly with butter.
Whisk together the all-purpose flour, baking powder, salt and sugar in a large bowl.
In a separate bowl combine 2 eggs, 1-1/3 cups milk and 2 tablespoons of vegetable oil. Stir in the chocolate chips. Add this mixture to the dry flour mixture and mix well. (It's okay if some lumps remain.)
Heat a griddle or frying pan over medium-high heat and add oil. Spoon 1/2 cup of pancake batter onto the griddle or frying pan.
Repeat, spacing the batter about 2 inches apart on the griddle or frying pan. You will likely have to make several batches.
Allow the pancakes to cook for about 3 to 5 minutes per side, until bubbles form on top. Flip and cook for another 2 to 4 minutes, until the pancakes are cooked all the way through.
Remove pancakes from the griddle or pan, transfer to a plate and continue cooking the rest of the batter, transferring pancakes to the same plate as they're finished cooking. Allow pancakes to cool completely.
In a large bowl, whisk together the eggs, 1 cup milk, cream, sugar and vanilla. Cut the pancakes in half and place them, cut side down or lying against each other, into the prepared casserole dish.
Pour the egg and vanilla mixture over the pancakes. Cover with plastic wrap and place in the fridge overnight.
In the morning, preheat the oven to 350 degrees F. When oven is hot, place casserole dish inside and bake for 50 minutes until the center is set.
Remove from oven and allow the casserole to rest for 5 minutes before slicing. Dust with a sprinkle of powdered sugar before serving.
