With a mixer, blend the cottage cheese in a large bowl. With the mixer running, add the eggs and flour, then slowly pour in the butter. Stir in the lemon juice and zest by hand. The mixture should be thick. Cook on a hot greased griddle until golden, but be careful not to overcook. The pancakes should be moist and should spring back to the touch. Serve with Raspberry Maple Syrup.

Combine the maple syrup, raspberries, and jam in a medium-sized no-stick saucepan and bring to a boil, stirring constantly. Remove from the heat and let sit for a few minutes until the mixture has thickened.