Start with the cherry compote by draining the cherries and collecting the liquid from the glass. Set the cherries aside and add the liquid to a saucepan. Add cherry juice or water until you have 13.5 fl. oz. (400ml) of liquid in the saucepan. Take about 2-3 tbsp of this liquid and mix with the starch in a separate bowl. Set aside. Add the maple syrup, lemon juice, and vanilla extract to the saucepan and bring to a boil. As soon as the liquid boils, stir in the starch mixture and let it thicken while stirring constantly. Add the drained cherries and allow to bubble up briefly, then remove from heat and let cool down. The compote can be prepared in advance and then stored in the refrigerator.

For the Kaiserschmarrn, mix the flour with baking powder, and salt in a bowl. Add the oat milk, oil, maple syrup, and vanilla extract and mix with a whisk until you get a nice and thick batter.

Heat up a large non-stick frying pan with a bit of vegetable fat/oil. Pour about half of the batter into the pan to create a large pancake. Place a lid on the pan and cook over medium-high heat for several minutes – the pancake should almost be cooked through and the bottom should have some color but not be burned, so keep checking! Divide the pancake into 4 sections with a spatula and flip upside down – if a small portion of the pancake is still a bit liquid, that’s OK. Bake on the other side, also for a few minutes, until everything is golden brown, then break/shred into smaller pieces with the spatula. Remove from the pan and keep warm. Repeat with the remaining batter. Dust the finished Kaiserschmarrn with powdered sugar and serve warm with the cherry compote.