This recipe is fantastic!!! It is easy to make and tastes WAY better than any pancake mix. I also used 2 tsps of baking powder instead of 2 tablespoons. I also added a teaspoon of vanilla. DELICIOUS!!!! thanks for sharing

Reviewed On: Nov. 14, 2009

this is a traditional shortcake recipe. very easy to make and turned out perfect. exactly what true shortcake should be like!

Reviewed On: Oct. 25, 2009

I made this recipe and it was fantastic, but a little soggy/runny which is due to the fact that the persimmon puree is really juicy. The only thing I would do differently next time is to drain the liquid from the persimmon puree, just like you would for fresh pumpkin puree before making a pie/pumpkin cheesecake. If you are not familiar with that, just line a collander/strainer with 2-3 sheets of good quality paper towell or cheesecloth and let sit in another bowl over night. You'll be surprised to see the amount of liquid that has drained out into the "catch" bowl. The cheesecake will turn out much better after draining the excess liquid.

Reviewed On: Dec. 29, 2008