Lemon Cottage Cheese Pancakes

4 each lemons, juiced and zested
1/2 cup cottage cheese, drained
1 egg, separated
1 tablespoon butter or low fat buttery spread, melted
1 cup dry low-fat or fat-free pancake mix

Remove zest from lemons and chop or grate the zest fine. Juice the lemons and mix the juice with cottage cheese, egg yolk, lemon zest and melted butter. Mix in dry ingredients (do not over mix). Whip the egg white to stiff peaks and fold into the batter. Place dollops on a hot griddle sprayed with cooking spray, and grill until golden on each side.