Preheat oven to 180 °C top heat. Separate eggs. Beat the egg whites until firm, adding 1 teaspoon of sugar.
Mix the flour with the eggs, sparkling wine, lemon zest and a pinch of salt, then carefully fold in the beaten egg whites.
Heat the oil in a coated pan and pour in the batter. Bake briefly (about ½ minute) and place in the preheated oven.
When the surface is golden brown (after about 15 minutes), remove, tear into pieces with two forks. Sprinkle the remaining sugar on top and place in the oven again to allow the sugar to melt.
Divide the “Sektschmarren” between 2 plates and sprinkle with a little powdered sugar if desired.
Preparation Tip:
A fresh fruit salad goes well with the champagne pancake.
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