The most important topic of all...chocolate chips

I went with semi-sweet. Reasoning: Semi is the perfect blend of bitter and sweet even when additional sweet is added (sugar in the batter, syrup, or even a light dusting of powdered sugar). Semi also holds its "form" better than milk chocolate--won't melt too quickly--giving you that burst of chocolate with each bite; iow, semi lets you know it's there. Dark chocolate would work, too, but its use is more dependent on the additional sweeteners added as noted above to get the perfect blend of sweet and bitter, unless it's a pre-sweetened dark. The others aren't chocolate and I love my chocolate.

As dark as possible -- at least 70% or preferably 85% cocoa content (even 90%) I like it potent. I'm good with semi-sweet, too.

I don't care for most American milk chocolate. I won't waste calories on a hershey bar, for example -- to me, the texture is weird and they taste like chemicals. The Brits and Europeans do it better, but I'd still rather have dark chocolate any day. And white chocolate isn't chocolate to me. It's not that I hate it, but I can easily pass on it. Indeed, I'd rather have a piece of good fruit than either milk or white chocolate.

I'm partial to a rich, smooth milk chocolate for gorging; but, for pancakes, I had to go with the semi-sweet.

I voted semi-sweet. Though I love dark chocolate the best, it's hard for me to switch what I've been using in my pancakes since way back.

Hey, lady--I can always count on you to focus on the truly important things. Count me in for semi-sweet.

Honestly, I'd snorf on the chocolate chips while I cooked my butter-impregnated, savory pancakes. I've always been that way with pancakes/waffles/crepes -- I'd rather throw sausage in 'em than put syrup on 'em (and chocolate should not be diluted so much with lesser ingredients).