Combine the 4 cups strawberries with the juice of 1 medium lemon and 2 tablespoons granulated sugar in a heavy-bottomed saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the strawberries are softened.
Turn off the heat and gently mash with a fork. If desired, blend the strawberries, leaving the lid cracked on the blender to allow heat to escape, for a smoother sauce.
While strawberries are cooking, whisk together the ½ cup sour cream with 2 teaspoons granulated sugar. Set aside until ready to serve.
Over medium heat, melt ½ tablespoon unsalted butter. Once melted, add the 2 whole graham crackers (crushed) and toss to coat. Toast for 2 to 3 minutes, watching closely to not burn.
Heat a large skillet or griddle to medium. Grease with a bit of butter or coconut oil.
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon table salt until well combined.
In a separate bowl, combine the ½ cup milk, 1 large egg, 1 tablespoon unsalted butter (melted), 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and zest of 1 medium lemon together.
Add ½ cup cottage cheese mixture to the flour mixture and gently fold the batter together until just incorporated. The batter should be on the thicker side.
Pour ⅓ cup batter onto the heated skillet and cook 3 to 4 minutes per side, or until bubbles form on the surface and the edges are set. Flip the pancake and cook for 2 to 3 minutes more.
To serve, top the pancakes with strawberry sauce, sweetened sour cream, and toasted graham cracker crumbs.
