In a medium saucepan, combine fresh strawberries and sugar. Mash half the strawberries, then cook over medium heat for about 5 minutes. Stir in lemon zest and lemon juice; bring to a boil. Mix cornstarch with water, add to the sauce, and cook until thickened, about 1-2 minutes. Set aside to cool.

Drain cottage cheese. In a large bowl, whisk flour, baking powder, and salt. In another bowl, blend cottage cheese with eggs, sugar, and vanilla until nearly smooth. Fold mixture into dry ingredients to form a sticky dough.

Heat skillet over medium-low heat and add oil or butter. Shape about 1/2 cup of the dough into patties, lightly coat with flour. Cook patties in skillet for 3-5 minutes on each side until golden brown.

Transfer cooked pancakes to a plate lined with paper towels. Serve warm, drizzled with strawberry sauce. Optional: add a dollop of sour cream or sprinkle of powdered sugar.