In a small bowl, whisk together powdered sugar, milk, and almond extract, along with a tiny pinch of salt. Continue whisking until smooth. Set aside on the counter.

In a larger bowl, use a hand mixer, or a whisk and your very strong arm, to beat together heavy cream, powdered sugar, and a tiny pinch of salt. Continue whisking until it holds fairly stiff peaks when you lift the beaters. Refrigerate until time to serve.

In a large bowl, mix together self rising flour and your sugar.

Add milk, yogurt, almond extract, neutral oil, and one egg to a measuring jug or measuring cup. Mix together until thoroughly blended.

Add wet ingredients into the flour mixture and begin mixing. Keep mixing until all dry pockets of flour have been incorporated into the batter. Some small lumps are normal.

Allow batter to rest for 15 minutes.

Add sprinkles and fold and gently, stopping when they are evenly distributed. Do not over mix or the colors may smear.

Heat a nonstick pan, or well seasoned cast iron pan, over medium-low heat. Add a teaspoon of butter or oil if desired, and then portion ⅓ cup (or your preferred amount) of batter into the pan.

Let the pancake cook until bubbles form on the surface and the edges start to look set (about 2 to 3 minutes). Use a spatula to flip the pancake carefully. Cook the other side until golden brown, about 1 to 2 minutes more.

Repeat with remaining batter. Place cooked pancakes in a covered pancake warmer, or on a plate covered with aluminum foil in a 200°F oven to keep them warm while you finish the rest.

Drizzle with your sweet milk glaze. Top with whipped cream. Store-bought is absolutely fine!