In a medium bowl, whisk together the barley flour, baking powder and salt. Add the milk, egg and oil and whisk just until combined.
Set a heavy skillet over medium-high heat, drizzle with oil and wipe it around the pan with a paper towel. Reduce the heat to medium-low, pour in about 1/4 of the batter and cook until bubbles start to break through and the surface looks matte. Flip with a thin spatula and cook until golden on the other side. Repeat with the remaining batter.
Meanwhile, simmer the berries and sugar (no need to add liquid - the berries will provide their own) until the berries pop and it looks saucy. Add more sugar or a splash of lemon juice if it needs it.
Serve the pancakes warm, topped with berries.