Combine cabbage, 1 tablespoon togarashi, sugar, and salt in a bowl; let stand 15 minutes, stirring occasionally. Stir in 3 tablespoons green onions, eggs, and bacon. Fold in flour.
Heat 1 1/2 teaspoons oil in an 8-inch nonstick skillet over medium-high. Add 1 cup cabbage mixture; flatten with a spatula. Cook 2 to 3 minutes on each side or until golden brown. Place pancake on a baking sheet; keep warm in 200°F oven. Repeat procedure 3 times with remaining 1 1/2 tablespoons oil and cabbage mixture.
Combine remaining 1 teaspoon togarashi, mayonnaise, vinegar, and 1 tablespoon water in a bowl; drizzle over each pancake. Top with remaining green onions.
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