Beat the egg whites until they hold stiff peaks.

In another bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest until well mixed.

With a large spoon or spatula, fold the egg whites into the yolk mixture. Gently stir until there are no yellow or white streaks.

Heat a skillet or griddle over medium heat.

Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn the pancake over and cook about 30 seconds.