The most commonly used name for the dish that is the subject of this book is "žganci". In northeastern Slovenia and Porabje (in Hungary), there are even more names, such as "žganki", "žganiki", "žganeki", "žgenki", "žgajnki", "žgojnki", "dödöli", "ožejeni žgenki", "šterc". The latter are a type of corn žganci, and the word is also a name for poured or "zlevanka" cakes. In addition to the word "žganci", the less common names are "drobljenci" and "drobljanci", which also explain their preparation method, just as the word "žganci" does.
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