Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
Combine the mayonnaise, mustard and vinegar in a medium bowl. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you make the pancakes.
Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without overcrowding. Cook until pancakes are golden on the bottom and bubbly on top. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
When ready to serve, briefly rewarm the pulled pork in the microwave. Transfer the pancakes to a serving platter, top each with a small dollop of barbecue sauce, pulled pork, coleslaw and pickle chips.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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