Žganci (Buckwheat Porridge) is a dish in Slovenian and Croatian cuisine, popular in the past in farmhands and it is similar to polenta. It is commonly eaten as a breakfast dish, and often cooked or served with added flavorings such as honey or syrup.

Žganci (Buckwheat porridge)

It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains.
Course: Main Course
Cuisine: Slovenia
Keyword: buckwheat flour


  • 120 g buckwheat flour
  • 700 ml water
  • 1 pinch salt
  • 1 tbsp oil


  • Place a deep pot with water on the stove over medium heat and bring it to boiling then add salt and oil.
  • After it starts boiling add the buckwheat flour slowly and stir.
  • Once you see that the water has been absorbed from the buckwheat flour water, reduce the heat.
  • Cook on low with a lid on for 10-15 minutes.
  • Cut into big pieces to serve.

Inspiration and adaptation: wikipedia.org, kulinarika.net, ingredientmatcher.com
Photo: Stefan97/Wikipedia

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