Add beaten eggs to zucchini, scallions, squash blossom, salt (if desired), herbs, and pine nuts.
Add flour last and beat with a fork until batter is formed. Put aside.
Make hollandaise: Over a double boiler whisk egg yolks in a bowl until warm.
Slowly add the melted butter to the warm eggs, making sure not to scramble them. Last, add lemon juice. Keep in warm spot to avoid breakage.
Poach eggs: Bring pot of water to simmer. Drop the egg into poaching liquid.
Heat teaspoon of butter in saute pan over medium-high heat. Drop 4 oz of pancake batter into saute pan. Cook until crispy, flip and do same on other side. (Egg and pancake should cook for same amount of time.)
Place one egg on each pancake, drizzle with Hollandaise and a sprinkle of paprika. Serve hot.