An introduction to Cornmeal Pancakes with Peach Compote with Carla Hall, Cookie Monster, and Chef Gonger

Dice the defrosted peach slices into 1/2-inch pieces. With your cutting board slightly overhanging the counter surface, slide the diced peaches from the cutting board into a bowl. Combine peaches, the water, and vanilla extract in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and allow to cook for 15 minutes. Stir occasionally and slightly mash the diced peaches with a wooden spoon to help create a more spreadable compote. Add more water if the mixture looks dry, or allow to cook for slightly longer if mixture is too watery. When the mixture has thickened to a jam-like consistency, it is done. Remove from heat, set aside, and allow to cool.

Whisk together the cornmeal, flour, and baking powder in a large bowl. Crack the eggs into a separate bowl, then add the canola oil and fat-free milk. Zest the orange into the bowl, being careful not to include the bitter white pith. Using a citrus reamer, halve and juice the orange over the bowl with the cut sides facing up so the seeds don't fall into the bowl. Whisk the liquid ingredients together. Add the liquid mixture to the dry ingredients, whisking until just combined and smooth. Overmixing will result in flat pancakes. Set aside to rest for 10 minutes.