• Preheat oven to 450 degrees F.
• Heat a skillet over medium heat and add the butter. Once melted, add the diced shallots and cook for about 2 minutes, then add the chopped thyme and rosemary. Continue to cook until the herbs are fragrant and the shallots are slightly golden brown. Use a spoon to remove the herbs from the skillet, set aside.
• Add 5 tablespoons of butter to a 14" cast iron skillet and place in the oven to melt. Meanwhile, add the eggs, milk, salt, and flour into a blender. Blend for about 15 seconds until all the ingredients are well-combined and frothy. 
• Carefully remove the skillet from the hot oven and swirl to make sure all of the edges are covered in melted butter. 
• Pour the blended German pancake batter into the skillet, add the herb mixture to the top, and finish by sprinkling the Parmesan cheese on top.
• Place the skillet back into the oven for 12-14 minutes, or until the pancake is puffed up and golden brown.
• Once cooked through, remove from the oven. Add your favorite toppings such as warmed deli ham, poached eggs, coarse salt, and hollandaise sauce. Enjoy!

Easy Blender Hollandaise Sauce

• In a small saucepan or microwave, melt the butter. Set it aside and let it come to room temperature.
• In a blender, add the egg yolks and blend for 2 minutes.  Turn the blender on low and slowly drizzle in the melted butter (should take about 30-60 seconds). Next, slowly add the lemon juice and the hot water to create the consistency of gravy.  Add the pinch of salt, pepper and cayenne pepper while blending.  
• Remove from the blender and use immediately.