Place the ricotta, eggs, stevia (or sweetener) and juice of 1 lemon in either a blender or bowl and mix until smooth.
Heat the oil or butter in a small frying pan and spoon about 1/4 cup of pancake mixture into the pan. Cook for about 1-2 minutes until golden on one side, then flip/turn and cook the other side until golden.
Place the cooked pancake on a sheet of grease proof paper.
Repeat this until all the pancake mixture has finished. It should make about 12 pancakes in total.
Allow the pancakes to cool (this should not take too long since the pancakes are thin).
Mix the remaining lemon juice with the Mascarpone cheese (sweeten if you want) and blend until smooth.
Place one pancake on a plate, gently smooth a layer of the Mascarpone mixture onto the pancake. Place another pancake on top and repeat. Spread the top with the cream mixture and decorate as desired.
Eat and enjoy!