Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola.

[1] The oldest preparation method explains the word žganci.

The word žganci is derived from the Slovenian verb žgati meaning "to burn" or "to toast".

[1] Ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages.

In general the main ingredients are: In some cases potatoes are mixed in.