For 4 people.

• 300 g buckwheat flour
• 1 l of water
• 1 pinch of salt

Topping

pumpkin oil if desired

1. Boil a liter of salted water on the stove. When it boils, pour in the flour to form a lump and let it boil. After a few minutes, lower the temperature. Make a hole 2-2.5 centimeters wide in the resulting ball with the handle of the cooker. Cover the pot and let the brandy cook at a moderate temperature for another 20 minutes.
2. Set the cooked buckwheat lump aside and let it cool down a bit. Drain the water, reserving some for later. Mix the strong lump well. If the brandy is too dry, add some of the liquid saved from cooking.
3. Scoop the žganci out of the pot with a ladle, and crumble them into a large bowl with a fork.
4. Then we serve them.