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Perhaps, while ordering pancakes / French toast at a restaurant, I prefer fruit toppings over syrup.

That said, I'm using maple syrup to soak chicken and pork chops over night. I switch to maple syrup from sugar free version since maple syrup has 3 ingredients while sugar free is a dozen (?) Ingredients.

I think there is a single pancake restaurant in this state, and it serves the large American ones compared to the thinner Swedish ones I am accustomed to from childhood. I’ve never had French toast.

Maple syrup is a go-to addition to any barbecue sauce, and gets a big work out at Christmas when used as a glaze for meats as well as a sauce for roasted brussels sprouts with bacon and pecans.