If you give a person batter-fried French toast, they’re going to want some raspberry syrup to go with it, sort of like if you give a mouse a cookie . . . .
2 c raspberries (fresh or frozen . . . thaw if using frozen)
1½ c sugar
¼ c Karo syrup
1 T lemon juice
2 T butter
Mash raspberries and place in saucepan. Add sugar, corn syrup, lemon juice and butter. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil 1 minute. Remove from heat and pour through fine mesh strainer to remove seeds. Serve warm with French toast, waffles, pancakes, crepes, etc. Store in refrigerator and reheat before serving.