Ingredients
Butter, for baking dish
20 cooked pancakes (fresh or thawed frozen)
5 large eggs
2 c. milk (preferably whole or 2%)
1/4 c. sugar
1 tsp. pure vanilla extract
1/2 c. semisweet chocolate chips
Powdered sugar, for serving
Maple syrup, for serving
Preparation
Step 1Butter a large baking dish. Cut cooked pancakes in half and begin fanning them out, round-side up, in the dish. Step 2In a large bowl, whisk together eggs, milk, sugar, and vanilla. Pour over pancakes, flattening them with
a spatula to make sure they’re completely submerged in liquid. Cover with foil and refrigerate at least 4 hours and up to overnight. Step 3When ready to bake, preheat oven to 350°. Step 4Sprinkle pancakes with chocolate chips, re-cover with foil, and bake 40 minutes. Remove foil and continue baking until golden and completely cooked through, 10 minutes more. Step 5Dust with powdered sugar and serve with maple syrup.
