Pancake Tuesday in Lithuania (with fool-proof recipe)

Pancake Tuesday in Lithuania (with fool-proof recipe)

Pancake Tuesday was day of mixed emotions for an Irish child in the 80s. On the one hand we got to devour seemingly endless quantities of scrumptious pancakes. On the other hand it marked the beginning of a period drudgery and abstinence – being dragged out of bed for early mass and being presented with porridge for breakfast instead of the usual corn flakes. The masses did me no harm, but I was left with a very lasting dislike of porridge, which I viewed as a tasteless commodity associated with discipline and deprivation. It took me until my early twenties, when I started working at the 5-star Ashford Castle Hotel, where porridge was made with whole milk (no water) and served with double-cream and brown sugar, to rekindle my liking for porridge.

I’d always thought of Pancake Tuesday as something that was uniquely Irish – I never saw it being celebrated on TV shows from overseas and there was no internet in those days. It turns out that Pancake Tuesday, or a version of it, is celebrated in very many countries including, to my delight, Lithuania.

Pancake Tuesday in Lithuania is a completely different affair which could be likened more closely to our celebration of Halloween. The day is called “Užgavėnės” (oosh-gav-ennis) which literally means “before Lent”. However, the celebration predates Christianity by quite some time, instead having its origins in Pagan traditions. At its core is the celebration of the changing of the seasons – chasing Winter away and welcoming Spring. A major element of the festivities is a staged battle between Winter (personified by a charter called “Porky” or “Fatso” ) and Spring (personified by a thin character called the “Hempen Man”). Spring is always allowed to win. Later in the day and effigy of Winter is burned over a bonfire as a final farewell to the cold season.

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During the day people overindulge on various foods, including pancakes. Custom dictates that you must eat at least 12 times during the day to sate the appetite before the long Lenten fast. A large meal is prepared which must be consumed in its entirety before nightfall – having leftovers on Užgavėnės is considered bad luck. This is in contrast to the Christmas Eve celebration, where leftovers are deliberately left on the table for the spirits of family members who have passed on. If you visit a house on Užgavėnės you must sample at least one bite of every dish that's presented, regardless of how much you have already eaten.

Užgavėnės is a day of mirth and merriment. Children in costume (witches, devils and such like) go from house to house, singing songs and dancing in the hopes of receiving some pancakes. Adults, too, don costumes and join in the merriment, which can continue well into the night, until the first rooster’s crow indicates the start of lent.

Unlike Ireland (certainly, back in the 80s), Lithuanians eat pancakes all year round. They are made from a wide variety of ingredients including wheat flour, buckwheat flour and potatoes. They have various toppings including curd cheese (quark), runny jam and meat sauces. Maple syrup, lemon juice and sugar do not feature!

A few years back my husband and I started our own tradition of having pancakes for breakfast every Saturday morning. To make them a bit more wholesome I would grind a handful of porridge oats and add to the batter in place of some of the flour. Our toppings of choice were Nutella with sliced banana or melted cheddar cheese with maple syrup. As a result of such regular repetition over an extended period I can now make pancakes with my eyes closed, consistently turning out thin and crisp crêpe-like beauties.


This recipe makes pancakes that are thin and crispy yet substantial enough to hold a filling.

450 mls / 8 fl oz / 1 cup milk*, plus extra if needed
165 g / 6 oz / 1 cup plain flour (all-purpose flour)
3 medium eggs
Rapeseed oil or sunflower oil, for frying.

*I prefer to use whole milk in my pancakes. Reduced-fat milk (2.5%) also works well. However, using milk with a lower fat content will alter the consistency of the batter resulting in a less crispy pancake.

For the full method please see

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