Preheat oven to 350°F.
In medium bowl stir dry ingredients together. In large bowl whisk eggs with 2 tbsp water. Whisk in flour mixture, just until combined. Stir in green onions.
Heat oil in 12-inch heavy cast-iron or other= oven-safe skillet over medium heat. Stir-fry
coleslaw mix until wilted, about 5 minutes. Transfer to plate. Wipe pan clean. Return skillet to heat.
Lay strips of bacon on the bottom of the pan and cook, until rendered and starting to turn golden, 3 to 5 minutes. Turn over; evenly sprinkle with
cooked cabbage mixture. Pour batter evenly over top. Cook for 2 minutes and then transfer
Bake until sides are golden and batter is set, 25 to 30 minutes.
Meanwhile, in small bowl, stir together ketchup, oyster sauce and Worcestershire sauce and
set aside. In separate bowl, mix together mayonnaise and lemon juice.
Run a spatula around edges of pancake to loosen; flip onto a plate, bacon side up.
Drizzle both sauces over top of pancake just before serving.